Beef's Heart Stuffed

Ingredients

• the heart thoroughly
• a sliced onion
• a stalk of celery chopped fine
• pepper and salt
• a piece of butter
• a tablespoonful of flour

Method

1. 1

   Cut heart into dice, put into a saucepan with water to cover.

2. 2

   Remove scum.

3. 3

   When nearly done, add onion, celery, pepper, salt, and butter.

4. 4

   Stew until very tender.

5. 5

   Stir flour with water to thicken, boil up, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 90. The excerpt below is the record exactly as published.

BEEF'S HEART STUFFED. After washing the heart thoroughly cut it into dice one-half an inch long; put into a saucepan with water enough to cover. Remove scum. When nearly done add a sliced onion, a stalk of celery chopped fine, pep- per and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of flour with a small quantity of water and thicken die whole. Boil up and serve. Miss Holland. 8 118 MEATS. BEEF LOAF— No. 2. Two pounds chopoed round steak, one slice chopped salt pork, one teacup browned bread-crumbs, one and one-half cups milk, one egg, piece of butter size of an ^gg, salt well and season with onion, mace, spice, etc., .to suit Individual taste. Bake about one hour in baking pan. A nutritious and economical dish. Will serve eight person. Eat either hot or cold. Esther Haight. TENDERLOINS STUFFED WITH OYSTERS. Take two large tenderloins, split them, season with pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.